Preheat your oven to 350°F (175°C). Brush a Bundt pan with melted butter and dust lightly with flour.

In a small saucepan, warm buttermilk with chopped dates and dried figs until steaming. Let it cool to room temperature.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ginger, cloves, and kosher salt.

Transfer the cooled buttermilk mixture to a food processor and blend until smooth.

In a mixing bowl, beat the eggs until fluffy, then combine with the blended buttermilk mixture and add the melted butter.

Gradually add the dry mixture, granulated sugar, and breadcrumbs, stirring gently until just combined.

Pour the batter into the prepared Bundt pan, cover with aluminum foil, and bake for approximately 70 minutes.

Let the figgy pudding cool in the pan for about 10 minutes before transferring to a cooling rack.